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Adding Olive Oil To Sourdough: The Full Guide

Olive Oil-Infused Sourdough Bread

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A good basic recipe is the perfect starting point for baking delicious olive oil-infused sourdough bread. 

  • Total Time: 8.5 hrs
  • Yield: 1 loaf 1x


  • 500g bread flour
  • 350g water
  • 100g mature sourdough starter
  • 10g salt
  • 2 tbsp olive oil (use a fruity extra virgin olive oil)


  1. Combine the bread flour, water, and mature sourdough starter in a large bowl. Mix well until combined into a shaggy dough.
  2. Cover and let rest for 30 minutes. This autolyse allows the flour to fully hydrate.
  3. Add the salt and olive oil. Knead the dough for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl. Cover and let proof at room temperature for 4-6 hours until doubled in size.
  5. Turn out the dough onto a clean work surface. Gently shape into a round boule.
  6. Place seam side up in a floured proofing basket or towel lined bowl. Cover and proof for another 60-90 minutes.
  7. Preheat oven to 450°F. Place a cast iron dutch oven with lid in the oven as it heats up.
  8. Carefully turn out the dough into the hot dutch oven. Score the top with 1/4 inch cuts.
  9. Bake covered for 30 minutes. Uncover and bake 10 more minutes until deep brown.
  10. Let cool before slicing to enjoy your fresh olive oil sourdough!
  • Author: Natasha Krajnc
  • Prep Time: 5 hrs 55 mins
  • Cook Time: 40 mins
  • Category: bread